Seeking Smoked Salmon Recipes
April 25, 2010 3:54 PM   Subscribe

Recipe Filter: We have over a pound of smoked salmon in our fridge. Looking for suggestions on what we can do with it!

We had a brunch this weekend and wound up buying about twice as much smoked salmon (nova) as we needed. It's thinly-sliced, super-delicious Norwegian salmon (from the incomparable Russ & Daughters). While I love bagels and lox, I'm not sure I can eat that every day for a week. Russ's website says that the fish will keep for 7-10 days. They also say you can freeze it, but I prefer not to. (De-frozen smoked salmon just never tastes as good.)

We made salmon benedict today, and that was great. Looking to branch out to other things this week. Kosher-friendly recipes (no meat-with-dairy, no pork, etc.) preferred. Thanks for your help!
posted by Conrad Cornelius o'Donald o'Dell to Food & Drink (26 answers total) 9 users marked this as a favorite
 
Check out the smoked salmon recipes featured on Tastespotting. The savory smoked salmon cheese pie, for instance, looks especially appetizing to me. Epicurious is another good place to start.
posted by halogen at 4:03 PM on April 25, 2010


My wife made a smoked salmon cheesecase as one of our seven fishes.
posted by fixedgear at 4:07 PM on April 25, 2010 [1 favorite]


mix smoked salmon with a few light laughing cow cheese wedges and chopped green onions. dollop on slices of cucumber instead of crackers. so healthy, so delicious.
posted by changeling at 4:18 PM on April 25, 2010


Risotto? Make a plain risotto, add lemon juice and zest, and smoked salmon.
posted by paduasoy at 4:22 PM on April 25, 2010


the BBC Food website is a great resource for 'what do i do with all this leftover X'...can't reccomend it enough...just plug your ingredients into the recipe finder...a bunch of really tasty-sounding stuff came up for smoked salmon...
posted by sexyrobot at 4:23 PM on April 25, 2010 [1 favorite]


Make a light pasta dish - slice it into strips and mix with olive oil and capers over linguine.
posted by jimmythefish at 4:27 PM on April 25, 2010


Some sour cream and chives atop the bread-cracker-whatever of your choice. Little pepper. I'd be snacking on that all day.
posted by The Whelk at 4:29 PM on April 25, 2010


I put it in scrambled eggs and fettuccine Alfredo.
posted by rhizome at 4:30 PM on April 25, 2010


Perhaps open sandwiches/Smorrebrod? Small ones make incredibly tasty (and healthy!) snacks. Make multiple ones for lunch!
posted by astapasta24 at 4:31 PM on April 25, 2010


Slice into bite-siced pieces and toss with baby spinach, cherry tomato halves, cucumber slices, sliced red onion, and a nice mild vinaigrette (so, I think a balsamic vinaigrette would not work). Super yum. Think traditional spinach salad but with smoked salmon instead of bacon, and skip the egg.
posted by devinemissk at 4:39 PM on April 25, 2010


omelet with goat cheese, lox and asparagus.

wrapped around sugar snap peas.

or you can just share it with me.
posted by sciencegeek at 4:42 PM on April 25, 2010


Smoked salmon and asparagus quiche? I made one just the other day. Also great with fettuccine, sautéed leek, crème fraiche and fresh dill.
posted by hot soup girl at 4:48 PM on April 25, 2010


Smoked salmon caesar salad is tasty.
posted by Gneisskate at 5:34 PM on April 25, 2010


Mail it to me? :)

Pasta's a good idea.
posted by TheBones at 5:51 PM on April 25, 2010


Mix it with cream cheese. Eat it on whatever.
posted by madred at 6:12 PM on April 25, 2010


Oops. Just saw the kosher bit. Wish I could delete stupid posts.
posted by madred at 6:13 PM on April 25, 2010


Here are some tasty recipes.
posted by fish tick at 6:40 PM on April 25, 2010


Oops. Just saw the kosher bit. Wish I could delete stupid posts.

Not at all. Fish doesn't count as meat under kosher rules, so you're good.

posted by palliser at 7:11 PM on April 25, 2010


Nothing un-kosher about what you suggested, madred. Cream cheese & nova is a Jewish staple. (Fish is not considered meat under the laws of kashrut.)
posted by Conrad Cornelius o'Donald o'Dell at 7:11 PM on April 25, 2010


I personally think Russ and Daughters nova is too good to chop up and add to a recipe. I'd divide it into 1/4-pound portions and very carefully freeze it, and then very carefully thaw it. I know you say it doesn't taste as good frozen and thawed, but I bet part of that is freezing method. If you have access to a stand-alone freezer, and you can wrap the fish super-well and get all the air out, then place it in a double-walled plastic freezer bag, put it in the way back of the freezer, then thaw in the fridge overnight (and finish it all within 2 months), I think you'll find that the loss of taste is minimal -- or at least, less of a waste than chopping it up and making a cheesecake out of it.

Just my opinion.
posted by palliser at 7:18 PM on April 25, 2010


This is omething we love, though I usually do it as an omelet rather than a frittata.


SMOKED SALMON, LEEK, AND DILL FRITTATA
Of course, you must have toasted bagels with this. Spinach salad with apple cider dressing would be nice on the side, and warm cherry strudel is a fine finish.
1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips
Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.
Makes 2 servings; can be doubled by using 2 skillets.


Bon Appétit
December 2000

30-Minute Main Courses


Epicurious Food © 2003 CondéNet Inc. All rights reserved.
posted by path at 7:32 PM on April 25, 2010


You may want to try vacuum sealing it and then freezing it if you have a food saver. That should take care of any issues you may have had in the past.
posted by TheBones at 9:14 PM on April 25, 2010


I actually had fabulous smoked salmon pasta with thinned cream cheese, sliced tomatoes, and capers about a month ago.

Smoked salmon bruschetta.
posted by eleanna at 9:25 PM on April 25, 2010


Victoria Rolls!
posted by Kurichina at 7:36 AM on April 26, 2010


Thanks, everyone, for all the ideas!

Palliser, I don't disagree. But I don't have access to a stand-alone freezer, or a vacuum sealer. So I'd rather eat it while it's fresh.
posted by Conrad Cornelius o'Donald o'Dell at 6:43 PM on April 26, 2010


I guess I knew in my heart that Palliser was right. We made a salmon pasta dish one night, which was yummy, but it really was an injustice to Russ & Daughters - any old smoked salmon would have been the same. So we just wound up eating lots and lots of it au naturel! And I did not get sick of it. :)
posted by Conrad Cornelius o'Donald o'Dell at 11:23 AM on May 16, 2010


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